The Forest Floor – Partridge Confit

Categories: Main Course, Recipes, Starter, West
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Published on: October 8, 2013

 The second dish from my tasting menu.  “The Forest floor” is the concept for this dish which consists of confit partridge leg, partridge pate, candied rosemary, beetroot jelly, a porcini and walnut soil and a moss like side salad.  I’ve added an additional bit of presentation by serving it on a banana leaf.  This dish turned out to be one of the favourites of the night or at least it had one of the favourite[…]

Gluten-Free Stilton and Port Pork Pie (The Portman Pie)

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Published on: July 25, 2013

 I’ll be honest, I had my doubts that a proper gluten-free pork pie could be done.  I don’t really do pies and I’d never used a hotwater crust so the thought of doing a gluten-free one seemed like a step too far.  But I was asked to try it out and I figured the worst that could happen is that the crust ends up as little more than a fancy way to hold a pork pie filling. […]

The Pigskin Burger

Categories: Main Course, Recipes, West
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Published on: February 11, 2013

 Following one of my favourite Chef’s Richard Blais, I found a series of Burgers that he is currently showcasing on YouTube for Tasted.  One in particular was the Pigskin burger ahead of the Superbowl; It looked amazing!  See the video here. Sadly there isn’t a detailed recipe for this burger – the video gives us a good idea what it involves but there isn’t an exact method or list of ingredients.  So not only do I[…]

Roast Chinese 5 Spice Pork Belly with Green Peppers

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Published on: December 13, 2012

 One of the first times I had Pork Belly was at a Chinese restaurant following a funeral (I know, not exactly where you would expect to have memorable food experiences) but I was about 10 or 12 years old and I couldn’t get enough of this pork belly.  Crispy skin, melt in the mouth fat, moist and tender pork meat, no little salt and the taste of those spices; It took several more years to[…]

Pepperoni Sauce

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Published on: August 5, 2012

 I can’t really take the credit for this sauce, I pinched it from Mike Isabella after watching the Top Chef All-Stars finale (and digging out the recipe).  I have made a few minor changes but for the most part the recipe is the same – it’s just so good I can’t think of many ways to improve it.  It’s pepperoni, as a sauce and it’s dead simple to make, what could be better than that???[…]

Steamed Minced Pork with Salted Duck Eggs

Categories: East, Main Course, Recipes
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Published on: July 31, 2012

    Steamed minced pork is a traditional home-cooked meal that most chinese housewives will do.  It’s a very versatile dish that can be changed according to your personal preference.  Salted duck eggs is also another well-known chinese delicacy that is only available in oriental supermarkets.  The taste of salted duck eggs is richer than normal chicken eggs.   Ingredients: 500g of minced pork 2 cloves of garlic (finely chopped) 3 salted duck eggs (cooked[…]

Salmon Teriyaki with Rice and Chinese Veg

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Published on: April 3, 2012

 Lately I’ve had the urge to cook lots of asian food.  I’m not sure why, it might be me balancing out all the earlier western food I’ve been doing?  The other half has been working more weekdays recently and asian food is generally quick, so that’s probably contributed.  Either way, I’m enjoying some new dishes. I love teriyaki, it’s sweet, a little bit savoury and it’s always tender.  Everything in this recipe can be found[…]

Beurre Nantais

Categories: Gluten Free, Recipes, Sauce, West
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Published on: October 3, 2011

 OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned.  Sunday’s Bacon wrapped Cod literally fell apart in the pan.  It was my own fault, I should have know better than to risk using a flaky white fish.  I know where I went wrong and I’ll correct it next time.  I’m not a massive fan of Cod either, but[…]

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